(1) The name of Dalieba. Dalieba is a delicacy imported from Russia. Because it is very close to Harbin, it has become the most distinctive food in Harbin.

It is said that the name of Da Lieba reflects the fusion of Chinese and Western cultures. "Lieba" means "bread" in Russian. Because it is big, it is preceded by the Chinese character "大".

(2) How to make Da Lieba Ingredients: High-gluten flour, white sugar, salt, yeast, milk, eggs, butter, raisins and other nuts and rum.

Operation steps: 1. Stir flour, sugar, yeast, salt, eggs and milk into a dough; then add butter and continue stirring, and ferment at room temperature for about 40 minutes; 2. Choose some nuts you like, such as walnuts and peanuts

Put it in the oven and bake for about five or six minutes.

Then crush the nuts with a rolling pin; 3. Divide the fermented dough into two parts.

Take a piece of dough and roll it into a rectangular shape and fold it. Do the same with the other piece of dough. Then cover it with plastic wrap and let it rest for about 20 minutes. 4. After it has rested, roll one piece of dough into a larger shape.

Sprinkle some nuts and press to roll.

Be sure to roll it tightly during this process, otherwise there will be gaps; 5. Continue to ferment at room temperature. After fermentation, brush a little egg yolk liquid on the surface, and then use a knife to score a few cuts on the surface of the bread; 6. Bake in the oven at 170 degrees

50 minutes is all it takes!

(When the surface starts to color, it is best to put a layer of tin foil. Then lower the heat to 150 degrees. The reason for lowering the temperature is to avoid the bottom coloring too quickly. Because the egg yolk is very easy to color, so be sure to watch it closely.

) (3) How to eat Daliba Because Daliba is big, it needs to be cut into slices, heated in a microwave or oven, spread with jam, and sandwiched with cheese, ham or sausage slices.

; You can also tear the riba into pieces and eat it in soup and milk, the taste is just as good!

The above is my answer. I wish you all a happy day!

Hello, I am Hua'er.

Our family doesn't like to eat baked goods very much, but Daliba is an exception. After many experiments, my current recipe is as follows (the one I made is made with whole wheat flour and sugar-free, which is relatively healthy): Ingredients

(Amount of two 480g big lobsters): 1. 250g high-gluten flour, 250g whole wheat flour.

Whole wheat flour is from Red Mill. If you don’t like the taste of whole wheat flour, you can reduce the proportion of whole wheat flour; 2. 5 grams of yeast 3. 1 free-range egg 4. 3 grams of salt 5. 15 grams of honey (you can add more if you like it sweet)

6. 20 grams of butter 7. Appropriate amount of milk 8. 240 grams of walnut kernels 9. 120 grams of raisins Method: 1. Add yeast, honey, salt and eggs to the flour (salt and yeast are separated), add milk and knead the dough, milk

Add in small amounts several times, knead into a ball, add butter and knead again. The dough with whole wheat flour is hard and difficult to form a film, so just knead it into a ball and put it in a warm place to rise; 2. Break the walnut kernels into small pieces.

Bake some in the oven at 120 degrees for 10 minutes. After baking, remove the walnut kernel skin. The walnut kernel skin is bitter and will affect the taste; 3. The dough only needs to rise to 1.5-2 times in size. How to check whether the dough has risen well:

Dip your fingers into dry flour and poke a hole in the middle of the dough. If it does not shrink or collapse, it means it has risen well. If it shrinks, it means it has not risen well. If it collapses, it means it has risen; 4. Knead the dough after it has risen and deflate it, and divide it into portions.

Make two portions and roll them into a rectangular sheet, with a thickness of about 0.3-0.4 cm; 5. Leave two centimeters at the head and tail, and lay walnut kernels and raisins on them. Each loaf contains 120 grams of walnut kernels and 60 grams of raisins. Press them with your hands.

Let the walnut kernels and raisins fit the dough as much as possible; 6. Roll the dough up tightly and close the end; 7. Put it in the oven for the second rise, mine is very cheap

The oven does not have a fermentation function, so put a bowl of warm water in the oven; 8. When it has risen to 1.5 times in size, sprinkle with flour and make a few cuts; 9. Preheat the oven to 180 degrees, put it in and bake for 30 minutes.

Pay attention to observation and cover with tin foil when coloring.

Thank you, I hope my answer is helpful to you.

Below is the big cake I made the day before yesterday: My family often makes big cake, and the children can eat four or five in one meal.

I have a lot of experience in making this big bread.